Hummingbird Cake- Complete Cake Mix Magic

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When I saw the Hummingbird Cake in Jill Snider’s Cake Mix Magic, I knew we had to try it. To be honest there was a lot of recipes is this fantastic book I wanted to try. If you have been keeping up with the Nana Helen series you know my Mom bakes from scratch and I am not a baker. That is why I am so enamored with this cook book. I can make desserts that taste like they were made from scratch! *Squee*

There are over 300 recipes in Complete Cake Mix Magic and some of my favorites to try are Pina Coloda Cake, Chocolate Raspberry Torte, and Cranberry Almond Toffee Cake. The first 18 pages of the book are filled with great tips on pans, ingredients, and baking equipment, making it easy for people like me to bake like a pro!

The author, Jill Snider, has decades of baking experience, including 25 years as the Test Kitchen Manager for a major flour maker. In addition to being a bestselling cookbook author, she is a highly respected food stylist and recipe developer. She lives in Toronto, ON.

Hummingbird Cake- Complete Cake Magic

Prep Time: 20 minutes

Cook Time: 55 minutes

Yield: 12 to 16 servings

Serving Size: 1 slice


  • 1 Package of White Cake Mix
  • 1 Package Vanilla Pudding Mix
  • 4 eggs
  • 2/3 C. well drained crushed pineapple
  • 1 C. Reserved pineapple juice- add water if necessary
  • 1/2 C. Vegetable oil
  • 1 tsp. ground cinnamon
  • 1/2 c. finely chopped pecans
  • 1/2 ripe banana diced
  • 1/3 C. chopped maraschino cherries


  1. Preheat your oven to 350 degrees.
  2. 1. In a large mixer bowl, combine cake mix, pudding mix, eggs, drained pineapple, pineapple juice, oil, and cinnamon. Beat on low speed for 1 minute to blend, then on medium speed for 2 minutes. Stir in your pecans, banana and cherries. Spread evenly into your prepared pan.
  3. Bake for 45 to 55 minutes or until a tester inserted in center comes out clean. Cool for 25 minutes on a wire rack, the remove cake and cool completely.


We omitted the banana ( i hate banana's) and added a 1/2 c. cherries instead of a 1/3. We used a 10 inch bundt pan.

Have you ever made a hummingbird cake? If so, what was your favorite part about the cake? Mine was the crunchy pecans and cherries. It made for a wonderful party for my taste buds!

Till We Dish Again,




I received the above cookbook from Robert Rose Inc. for review. The opinions stated are mine and 100% true.

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